Manzanilla Potatoes

Side Dishes

Manzanilla Potatoes

The buttery flavor and fluffy texture of Yukon golds make them a great choice for mashed potatoes. Spanish Fish Stew (Suquet) is typically served with boiled potatoes, so the Manzanilla Potatoes are a natural accompaniment.

Makes

Makes 8 servings (8 cups)

Total Time

about 40 minutes

Print Recipe

Share Recipe

Ingredients

Place:

Heat:

Instructions

Place potatoes in a saucepan; add olive juice and enough water to cover potatoes, then bring to a boil over high heat. Cook potatoes until fork-tender, about 20 minutes; drain.

Heat oil in the same saucepan. Return potatoes to the pan, roughly mashing or crushing with a potato masher. Stir in olives; season with salt and pepper.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 259

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 255mg 10%

Carbs 41g 13%

Fiber 3g 12%

Protein 5g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!

Subscribe!